Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1887-06-23

DlAisss That care BY ne Means AFare-
ctasess By Most AnezAcAns.

-. -.
DiAtsss Thas ssre BY ne Means APare-
ctRsess By Most Americans.
In Good housekeeping, Mrs. A. Nj. Tar
nor says Americans have yet much to
learn from the French and Italians Of the |
virtues Of salnd. II Is, vt tho same time, |
the ainplsst OF dishes, and the one most |
appreciated by epicures- A salad Is most |
appetixing, and often much more tempt |
ing than richer and more elaborate dishes.
1t helps out seanty dinner wonderfully,
and y meal Of cold meat with fresh, dainty
salad Ia often more pleasing especially in
warm weather, than the most expensive
soup and roast. The oil assists digestion
and renders some vegetables, like cucum-
bers, iesa harmful; but salads are not
considered good for dyspepties, and
should be eaten in moderation by every
one.
salad -herha have marked effect upon
the nerves. lettuce has juice with
much the effect Of opium endiye or
uiiicory, on the other hand, IL often used
for coffee. So the effect of salad may
be qnieting or stimulating. The old herb
alists insist much upon the medical valne
of salad-herbs, and the most alSeptical
must allow that they allay the excitement
produced by a constant meat diet.
Salads may be made Of uncooked or
cooked vegetables, OF of fish, meat and
game. The vegetables suitable for
salais are artichokes, asparagus, basil,
boiled heet-root, cabbage, cauhilower,
celery, eueumbers, dandelion leaves,
erdi-- French beans, garlic, lettuce OF
.'is, mustard, mint, onions,
IS, radishes, shallots,
tarrngon, tomatoes and
re are many other herbs
sriea which the thrifty
80 .l-ow into the salad bowl,
and ON tho continent almost all plainly.
dressed vegetables are served cold as
Halads. But there are certain thing
which must be carefully looked after. The
vegetables must be in good condition
fresh and young, and, il possible, gath
erad late in the evening or early in tht
morning, and kept in cool, damp place,
sitssf0 nat wash their salads, but
e tham, leaf BIZ leaf, with soft, dry
.pkin; the English entirely neglect thii
aecessary Trying process. II withered
the salad. herbs should lie in water few
minutm tlhon be drained in colander, AMI
shaker Is napkin, held by the corners
until ate dry, The salad should be Gu
with. q silver knife or torn with silve
fork, and this should be done Just befor'
~ IL is TO be served. The English dip thei
l& crosses in salt, eat them for break
fast, and think it good for the blood
but the French cot no sala'
without oil. Our prejudice against thi
product Of the olive is fast dying away
we have found that fat can be introduce,
into the system in no more simple an
digestible form, and that oil has til
quality of preserving the delicate fiayo
OF the herbs used. Sidney Smiths celt
brated receipt for salad dressing urge
plenty Of oil. Mixtures called salad dress
ing may be bought of the grocer; but a
eplcure despises them, and cream use
Ia the place of oil does not meet wit
general favor. For some salads mayor
naise dressing is best, but it is expensiy
and troublesome. The palmer Frenc
dressing, with its delightful mixtue of OF
vinegar, salt and pepper, is in high fayo
Lemon juice is now often substituted Il
vinegar.
Inc Spanish have proverb that
takes four people to make a good salad,
n spensithrift to throw in the oil, a mis-
TO dnop in the vinegar a lawyer 70 admin
ter the seasoning, and q mailman TO stir
together. salad bowl is all-importar
A wooden fork and spoon are general
used, but some people prefer those
youngest and prettiest lady stirred 1
salad with her fingers, and the french st
use the expression, ''retouruer 10 sala
AYee les doigts, " TO indicate that WON
is yet young and beautiful.
But, beside the salad and tho dressi,
the furnishing is all-important. Il III
consist of aron.etic herbs, like parsley,
some member OF the much. despised oni
family. Boiled beet-root cut into fan
shapes, sliced cucumbers, olives, nul
rooms, sliced hard boiled eggs, nasturtil
leaves md flowers, are all used.
course, the salad should not be entir,
covered. The French put tine entire stI
OF celery, with root and leaves, into
salad bowl
Lettuce and celery, with either mayo
naise or French dressing, is the ordina
winter salad, and with a garnishing
sliced euoumbers aud rndishes, or mu,
rooms, it is delicious. Tomatoes aloi
or with eucumbers are very popular.
for all the season round there is no bet
or cheaper salad than that made of co
boiled kidney potatoes, ga1nisheh w
onions and paraisy OF ail cooked saia
vha' The French call 'saiida de leeEmt
stands hrsi il i d r5''5utipn 8. rntd :
eta6IesT Chicken, lobster and salu
salad are all familiar, but rather rich
ordinary everyday fare. II the dress
is made before coming to the table,lt l
be put in the bottom of the dish,
leaves laid upon il, and the miSing d
Just before serving.